Flat-Belly Diet: Breakfast Burrito Bowl

This recipe for a Breakfast Burrito Bowl makes a colorful, delicious hot meal to enjoy on your flat-belly diet. Onions, red peppers, and black beans dot the crispy hash browns; and a squeeze of fresh lime adds an unexpected thrill to the palate.

Prep time: 5 minutes

Cook time: 25 minutes

Yield: 4 servings

1-1/2 tablespoons canola oil

2 cups shredded refrigerated hash browns, no salt added

1 red bell pepper, stemmed, seeded, and diced

1 yellow onion, diced

1 cup reduced-sodium canned black beans

4 eggs

1 cup shredded Monterey Jack cheese

1/4 cup fresh salsa

1 lime, segmented (optional)

In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat until hot.

Add the hash browns to the skillet and spread evenly on the pan, pressing down gently with a spatula to flatten.

Cook 6 to 7 minutes, or until golden brown on the bottom.

Flip the hash browns over and cook an additional 6 to 7 minutes, until browned and crispy. Remove the hash browns from the skillet.

In the skillet, heat the remaining 1/2 tablespoon of oil over medium heat. Add the pepper and onion, and sauté until tender.

Add the black beans, and cook until warmed. Remove the vegetable mixture from the pan, and set aside.

In a small bowl, whisk the eggs and pour into the skillet. Cook until fully scrambled.

To serve, layer the hash browns, vegetables, eggs, cheese, and salsa. Serve with a squeeze of lime juice if desired.